It seems as if I was in a curry craze, I have an endless stream of ideas these days for different type of smooth Indian curries. There are a lot of curry variations out there which I haven’t tasted yet and there are some few unique ones which I have chosen to post here. Today I introduce you, to my not so pungent Drumstick Cashew nut curry. Again this is a dish perfect for those who have just started to enjoy Indian food or for those who like it less chili spice but more smooth with a new flavour dimension.
Drumstick is a vegetable commonly known in South Asia. Actually it is seen as fruit since it is growing on trees but the use of the slender long “veggie” is for savoury dishes such as curries. I personally haven’t seen a drumstick tree before, I heard that the leaves and bark had ayurvedic medicinal properties. I cant confirm though… The taste of Drumsticks can be compared to Asparagus, which is my kind of vegetable flavoure. Unsurprisingly the vegetable as the rest of the tree harbours multiple health benefits when consumed. Research was able to prove a good amount of Vitamin C, Phosphorus and Calcium plus it has antibacterial properties. Eating the vegetable can only be good for your organism!
The only thing with Drumsticks is the inconvenience it brings you when eating it. The first time I had it, my husband thought it funny not to explain me on how to eat it correctly. You see, the inside is nice soft and after boiling the cut pieces, they tend to fall into quarters, which is good! The trouble is not the soft part of the vegetable but the skin which is hard and full of strings. So my first bite involved of a chewing process of the drumstick skin with my husband watching me and laughing. lol Even if you try to peel the Veggie you ll face the same issue. How to eat it then? In India everyone eats with the hands so it isn’t a issue but as a westerner it might seem complicated and irrelevant, but to eat the drumstick you ll have to scrape off the eatable flesh with your teeth and throw out the skin. If any of you have a better solution on how to eat this vegetable please don’t hesitate to share it with us here!
My drumstick Cashew curry was based on a recipe from Plantain leaf, a food blog I have been following for some time. Over there it’s called Munakkaya jeedipappu masala Kura, which is Hindi for Drumstick in cashew nut gravy. I have modified the recipe a lots! I made it soo many times and every time a bit different that I ended up with a totally changed drumstick curry. I gave it a Goan coastal twist too! My Indian readers might think its a bastardization of their beloved curry, but that’s how food evolution works! I can tell you that my husband’s family loved it and were surprised by the flavors (and that means something) or I could tell you too that my oh so picky husband finished more then a plate exclaiming that he just fell in love. The best way for you to figure out is to try it yourself and then let us know how you liked it!
- 2 Tablespoons Coconut Oil
- 100 grams Cashew nuts
- 1 dried Kashmiri red chilli (or other red dried chilli)
- ½ Teaspoons Cumin Seeds
- 1 Teaspoons Coriander Seeds
- 1 Teaspoons Ginger Garlic Paste
- 4 Drumsticks
- 1 Tanlespoons Olive Oil
- ½ Teaspoons Mustard seeds
- 1 medium Onion – chopped
- ½ Teaspoons Turmeric powder
- ½ Teaspoons Chilli Powder
- pinch Salt
- pinch Pepper
- 5 small fresh Curry leaves
- 1½ Tablespoons Coconut Vinegar
- 1 cup Water
- Start by washing the Drumstick vegetables well and after that peel them as shown with a potato peeler.
- Remove the end of each side and cut the Drumsticks in 4 inch long bits. Keep a pot with water ready and boil the Drumstick pieces for 10 minutes or until they fall a bit apart. Strain and keep aside.
- While the vegetable is boiling prepare the paste. Throw all the paste ingredients into a blender with a bit of water to create a smooth not too liquidy paste. Keep aside.
- Add little Olive oil and the mustard seeds to the pot and allow them to pop up.
- Include the chopped Onion and fry till translucent. Throw in all the paste with the water and stir well on slow heat.
- Now add the turmeric, chilli powder and the salt, pepper and curry leaves. Let it cook on slow heat for 5 minutes.
- After that include the Vinegar and the cooked Drumsticks, stir well and bring it to a quick boil.
- Serve it hot!
You may want to combine this curry with some rice or with Indian flat bread, such as Chapatis.
You might like...
Latest posts by Helene Dsouza (see all)
- Bebinca – Layered Goan Cake #ChristmasWeek #Freund - December 11, 2013
- Gluten-free Cinnamon Star Cookies #ChristmasWeek - December 9, 2013
- Easy Butter Chicken Recipe – Murgh Makhani - December 6, 2013